KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №144 "Marzipan tiles with coffee" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 969.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85422.41 421.77 —   —   99.80 421.57 
Walnut kernel (dried)96.0 235.20 225.79 45.20 106.31 4.20 9.88 
Granulated sugar99.85154.56 154.33 —   —   99.75 154.17 
Semi-fat-free soy flour92.0 76.80 70.66 9.60 7.37 6.67 5.12 
water—  69.58 —   —   —   —   —   
Sign up98.0 19.20 18.81 14.40 2.76 2.80 0.54 
Alcohol—  11.52 —   —   —   —   —   
Vanilla essence—  1.14 —   —   —   —   —   
Total891.36 12.01 116.44 60.98 591.28 
Output in finished product90.0 872.64 11.8  113.99 59.7  578.86 
Mass fraction by dry matter872.64 13.1  113.99 66.3  578.86 
To the aqueous phase85.6